Craving that perfect balance of crispy, juicy, buttery, and tangy? The Buttermilk Biscuit Fried Chicken Sandwich delivers all that and more, with golden fried chicken tucked into fluffy biscuits, slathered with honey mustard mayo, and finished with fresh toppings. It’s a true Southern comfort classic that feels equally at home at a backyard picnic or a weekend brunch with friends. Once you try this sandwich, you’ll understand why it’s a perennial favorite in my kitchen—every bite is pure, crave-worthy joy!
Ingredients You’ll Need
There’s no need for fancy ingredients here—just simple pantry staples and a few fresh items come together to create something extraordinary. Each one plays a role, whether it’s adding crunch, bringing heat, or giving that signature rich flavor to your Buttermilk Biscuit Fried Chicken Sandwich.
- Chicken thighs: Opt for boneless, skinless thighs for maximum juiciness and flavor.
- Buttermilk: The key to tenderizing and flavoring the chicken, giving it that signature tang.
- Hot sauce: Adds subtle heat and depth to the marinade—choose your favorite brand!
- Garlic powder: Infuses the chicken with aromatic, savory notes.
- Onion powder: Balances out the marinade and deepens the flavor profile.
- Smoked paprika: Adds a warm, smoky complexity that pairs beautifully with fried chicken.
- All-purpose flour: Forms the crisp, golden coating that makes the chicken irresistible.
- Salt: Essential for seasoning both the chicken and the crust.
- Black pepper: Provides gentle heat and rounds out the flavor.
- Vegetable oil: Perfect for frying thanks to its neutral flavor and high smoke point.
- Buttermilk biscuits: Homemade or store-bought, their buttery layers are the perfect vehicle for all that chicken goodness.
- Mayonnaise: Creates a creamy base for the honey mustard sauce.
- Honey: Brings a touch of sweetness to the sauce, balancing the savory chicken.
- Dijon mustard: Adds tang and a little kick to the spread.
- Lettuce leaves: Give each sandwich crunch and freshness.
- Tomato slices: Juicy tomatoes add color and bright flavor.
- Pickles (optional): For lovers of tang and extra crunch, these are a must.
How to Make Buttermilk Biscuit Fried Chicken Sandwich
Step 1: Marinate the Chicken
Start by whisking together buttermilk, hot sauce, garlic powder, onion powder, and smoked paprika in a large bowl. Add your chicken thighs, making sure they’re fully submerged in the marinade. Cover and chill in the fridge for at least one hour—overnight is even better! This step is crucial for tender, flavorful chicken that stays moist when fried.
Step 2: Prepare the Dredge
While the chicken marinates, mix the all-purpose flour, salt, and black pepper in a shallow dish. This seasoned flour is where the magic happens, creating that irresistible crispy coating. Don’t be shy about pressing the chicken into the flour to ensure every nook and cranny gets covered.
Step 3: Heat the Oil
Pour about one inch of vegetable oil into a heavy skillet or Dutch oven. Heat it to 350°F (175°C). If you don’t have a thermometer, drop a bit of flour into the oil—if it sizzles right away, you’re good to go. Proper oil temperature is the secret to crispy, not greasy, fried chicken!
Step 4: Coat and Fry the Chicken
Remove the chicken from the marinade, letting any excess drip off, then dredge each piece in the seasoned flour, pressing firmly so the crust really sticks. Fry the chicken thighs for 4–5 minutes per side, flipping once, until golden brown and cooked through. Drain them on a paper towel-lined plate to keep things crisp.
Step 5: Make the Sauce
In a small bowl, stir together mayonnaise, honey, and Dijon mustard until smooth. This sweet-and-tangy sauce is the perfect complement to the savory chicken and buttery biscuit. You might want to make extra—it’s delicious on everything!
Step 6: Assemble the Sandwiches
Split your buttermilk biscuits and spread both sides generously with the honey mustard mayo. Layer on a piece of fried chicken, followed by lettuce, tomato, and pickles if you like. Top with the other half of the biscuit and serve immediately for the freshest, crunchiest bite.
How to Serve Buttermilk Biscuit Fried Chicken Sandwich
Garnishes
A sprinkle of flaky sea salt or a drizzle of hot honey over the chicken takes your Buttermilk Biscuit Fried Chicken Sandwich right over the top. For a pop of color and freshness, add a few extra pickle chips or a handful of microgreens before serving.
Side Dishes
Pair your sandwich with classic sides like crispy potato wedges, coleslaw, or a simple salad to keep things light and vibrant. For a Southern-inspired feast, serve with baked beans or mac and cheese—the combinations are as endless as your cravings!
Creative Ways to Present
Try serving mini versions as sliders for parties, or pile up the ingredients “deconstructed” on a platter for a fun, build-your-own Buttermilk Biscuit Fried Chicken Sandwich bar. If you’re a brunch fan, top your sandwich with a fried egg for extra decadence!
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftover chicken or biscuits, store them separately in airtight containers in the refrigerator. The chicken will keep for up to three days, while biscuits are best enjoyed within two days for maximum freshness.
Freezing
The fried chicken thighs freeze beautifully—just let them cool completely, then wrap tightly in foil or plastic wrap and pop them in a freezer bag. They’ll stay tasty for up to two months. Biscuits can also be frozen, but be sure to thaw and reheat them gently for the best texture.
Reheating
To restore that crispy crunch, reheat chicken in a 350°F (175°C) oven for about 10–12 minutes. Biscuits are best warmed in the oven for a few minutes as well, or split and toasted lightly. Avoid the microwave if possible, as it can make things soggy.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely! Just slice the breasts to an even thickness before marinating and frying so they cook evenly. Thighs stay juicier, but breasts work well if you prefer white meat.
What if I don’t have buttermilk?
No worries—just mix 1 cup of milk with 1 tablespoon of lemon juice or vinegar, let it sit for 5 minutes, and you’ll have a quick buttermilk substitute that works beautifully in this Buttermilk Biscuit Fried Chicken Sandwich recipe.
Can I bake the chicken instead of frying?
For a lighter version, you can bake the dredged chicken on a wire rack at 425°F (220°C) for about 20–25 minutes, flipping halfway through. It won’t be quite as crispy as frying, but you’ll still get plenty of flavor.
How spicy is this sandwich?
The base recipe is mild with just a touch of heat from the hot sauce. If you love things spicy, add a pinch of cayenne to the flour or drizzle with hot honey before serving for extra kick!
Can I make the biscuits from scratch?
Definitely—homemade buttermilk biscuits truly elevate the Buttermilk Biscuit Fried Chicken Sandwich. If you have a favorite recipe, go for it, or use your go-to store-bought brand to save time.
Final Thoughts
If you’re ready for a meal that’s pure comfort and satisfaction, give the Buttermilk Biscuit Fried Chicken Sandwich a try. It’s a labor of love that pays off with every crispy, buttery, flavor-packed bite. Gather your favorite people, whip up a batch, and get ready for rave reviews!
Print
Buttermilk Biscuit Fried Chicken Sandwich Recipe
- Prep Time: 15 minutes (plus 1 hour to overnight marinating time)
- Cook Time: 15 minutes
- Total Time: 30 minutes active time, up to 1 hour 30 minutes including marinating
- Yield: 4 sandwiches
- Category: Main Course
- Method: Frying
- Cuisine: Southern American
- Diet: Non-Vegetarian
Description
A crispy and flavorful Buttermilk Biscuit Fried Chicken Sandwich featuring juicy marinated chicken thighs fried to golden perfection, served on warm buttermilk biscuits with a honey mustard mayo, fresh lettuce, tomato, and optional pickles. This Southern American classic is perfect for a hearty meal that combines tender chicken with a delightful biscuit base.
Ingredients
For the Chicken Marinade
- 4 boneless, skinless chicken thighs
- 1 cup buttermilk
- 1 teaspoon hot sauce
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
For the Coating
- 1 ½ cups all-purpose flour
- 1 teaspoon salt
- ½ teaspoon black pepper
- Vegetable oil (for frying)
For the Sandwich Assembly
- 4 buttermilk biscuits (homemade or store-bought, split)
- 4 tablespoons mayonnaise
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- 4 lettuce leaves
- 4 tomato slices
- Pickles (optional)
Instructions
- Marinate the Chicken: In a bowl, whisk together the buttermilk, hot sauce, garlic powder, onion powder, and smoked paprika. Add the chicken thighs, cover the bowl, and refrigerate for at least 1 hour or up to overnight to allow the flavors to infuse and the chicken to tenderize.
- Prepare the Flour Coating: In a shallow dish, combine the all-purpose flour, salt, and black pepper. Mix well to evenly distribute the seasoning throughout the flour for a flavorful crust.
- Heat the Oil: Pour vegetable oil into a heavy skillet to a depth of about 1 inch. Heat the oil to 350°F (175°C), ensuring it reaches the proper frying temperature for crispiness without absorbing excess oil.
- Coat the Chicken: Remove the chicken thighs from the marinade, allowing any excess to drip off. Dredge each piece thoroughly in the seasoned flour mixture, pressing the coating onto the chicken to form a thick, even crust.
- Fry the Chicken: Carefully place the coated chicken thighs into the hot oil. Fry for approximately 4 to 5 minutes per side, turning once, until the coating is golden brown and the chicken is cooked through to an internal temperature of 165°F (74°C). Drain the fried chicken on paper towels to remove excess oil.
- Make the Honey Mustard Mayo: In a small bowl, whisk together the mayonnaise, honey, and Dijon mustard until smooth and creamy. This will add a sweet and tangy flavor to the sandwich.
- Assemble the Sandwiches: Split the warm buttermilk biscuits in half and spread the honey mustard mayo generously on both sides. Layer with a piece of fried chicken, a leaf of lettuce, a slice of tomato, and pickles if desired. Serve immediately to enjoy the sandwich at its best.
Notes
- For a spicy twist, add a pinch of cayenne pepper to the flour mixture or drizzle the sandwich with hot honey.
- Using homemade buttermilk biscuits enhances the texture and flavor of the sandwich.
- Ensure the oil temperature remains steady for even frying and to prevent greasy chicken.
- Chicken thighs provide juicier meat compared to breast for this recipe.
Nutrition
- Serving Size: 1 sandwich
- Calories: 620
- Sugar: 6g
- Sodium: 840mg
- Fat: 35g
- Saturated Fat: 10g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 95mg
